When is kombucha healthy for the body? Many fans of the natural tea fungus drink are already convinced of the beneficial effects of the natural product, but is it really so strong? If you are looking for answers to these questions, the following information can help you. Moreover, you can prepare delicious drinks with the tea mushroom to benefit from the health benefits of kombucha tea yourself. Just keep reading to learn more about it!
Table of Contents
- Why is kombucha healthy and how is the tea drink created?
Why is kombucha healthy and how is the tea drink made?
Kombucha is a sweet, fermented and above all healthy drink , which is known to have various beneficial effects on the body. It originated around 220 BC in Northeast China and its name was derived from Dr. Kombu, a well-known Korean physician. But what is kombucha? Well, it is a fermented, carbonated, sour-sweet drink that is valued for its healing properties. In addition, regular consumption of kombucha tea is associated with numerous potential health benefits. The tea fungus drink is created during a fermentation process for which you can combine different types of tea, tea fungus and sugar.
During this time, healthy bacteria and acids form in the kombucha drink. Once fermentation is complete, it becomes carbonated, which is why kombucha drink is fizzy. In addition, the acids and bacteria in kombucha form a film on the liquid known as a symbiotic colony of bacteria and yeasts. Its short form is known as SCOBY. You can use this SCOBY to ferment kombucha whenever you want. Accordingly, the lactic acid bacteria contained in kombucha act as a probiotic, which is why it is advertised as a healthy drink. It also still contains a variety of vitamins, minerals and enzymes. An average serving of 100 ml provides: 16 kcal/67 KJ, 0.0 g protein, 3.0 g carbohydrates, 3.0 g sugars. However, nutritional contributions vary from product to product.
Healthy bacterial colonies through fermentation from SCOBY mushroom
The fermentation process takes from 7 to 12 days depending on the temperature and strength of the SCOBY. The SCOBY consumes over 90% of the sugar during fermentation, ultimately resulting in a low-sugar end product. This process is similar to what would happen with sourdough bread or milk-water kefir. Once a very obscure natural product, kombucha is now a popular beverage available at most health food stores and many local grocery stores. Many people also brew it themselves at home using a variety of methods. The SCOBY or Symbiotic Colony of Bacteria and Yeast is the collection of microbes responsible for turning sweet tea into a probiotic beverage.
Essentially, it is a living colony of beneficial organisms that convert sugars into healthy acids and probiotics. In fact, the tea fungus is why kombucha is also known as “mushroom tea.” On a practical level, a SCOBY is an unattractive rubbery disc that you can use to cover the surface of the liquid you are brewing to seal it from the air. This allows fermentation to take place in an anaerobic (air-free) environment. You may also hear a SCOBY called “The Mother” as it is the parent culture that creates the tea. During the brewing process, the SCOBY also often creates a “baby” or secondary culture on itself, which is then used to brew other beverages. With proper care, a SCOBY can last for many years.
How Kombucha Can Affect the Body
As mentioned earlier, this spicy fermented beverage contains beneficial probiotics and acids. It is lower in calories than other carbonated beverages like soft drinks, with only about 30 calories per cup. In addition, kombucha is healthy, with several health benefits attributed to this ancient tonic. The nutrients it contains support the body in a variety of ways. It is also important to note at this point that while there is an abundance of anecdotal evidence from enthusiastic proponents, sufficient studies on kombucha are lacking.
So it’s not a magic drink or magic bullet, but kombucha can help the body function better by aiding liver detoxification, providing energy, aiding digestion and contributing to better nutrient absorption. These benefits may be due in part to the concentration of beneficial enzymes and acids in kombucha, including Gluconacetobacter, Lactobacillus and Zygosaccharomyces.
Possible risks and side effects of consuming kombucha.
There are some precautions and side effects to be aware of when consuming.
- Pregnant and lactating women, as well as those with a medical condition, should consult a physician before consumption. Kombucha contains both caffeine and sugar, which should be limited during pregnancy.
- Some people experience bloating when they drink it. This may possibly be due to the presence of probiotics and possible changes in intestinal bacteria. Those who suffer from digestive disorders should also talk to a doctor before consuming it.
- If kombucha is prepared incorrectly, it may contain harmful bacteria and be dangerous. This is rare, but occurs more often with homemade tea mushroom drinks. If you brew your own, be very careful to keep the environment clean and brew it properly according to proven methods and instructions.
- Brewing kombucha in a ceramic vessel can be dangerous, as the acidic brew can leach lead from that vessel into the finished beverage.
Is kombucha healthy for the mouth?
There are also some oral health concerns when consuming the tea fungus beverage. The most logical concern that may occur with kombucha is its potential to cause dental problems. Since this tea drink is rich in natural acids, it can be harmful to teeth if consumed in excess. For this reason, it is useful to know how kombucha affects the teeth and how to consume it without damaging the teeth. These steps can also help reduce the potential for the acids in kombucha to affect your teeth. It is best to drink it in one sitting, as you do when drinking coffee. Avoid ingesting kombucha throughout the day and rinse it by drinking clean water immediately afterwards.
How to apply for kombucha recipe and preparation method itself
Now kombucha is healthy, and if you choose to make a homemade version, the process is simple but nuanced. Check out the instructions below for a full explanation of the process and other methods. Thus, you can prepare a natural source of antioxidants and beneficial enzymes yourself at home.
Materials and ingredients needed:
- large, clean glass jar, approx. 4 liters
- lid, coffee filter and rubber band
- Ratio of 3.5 liters of brewed sweetened tea : 1 cup of sugar per 3.5 liters of tea
- SCOBY tea mushroom and 1 cup of liquid from a kombucha drink brewed earlier.
- First sterilize all vessels and wash hands thoroughly.
- Then make a little more than 3 liters of tea from any kind of tea.
- First add 1 cup of natural sugar. Honey is not recommended and other sugar substitutes will not work.
- Then let the sweetened tea cool and add it to the glass.
- Add 1 cup of brewed raw kombucha.
- Place the tea fungus on top of the mixture to seal the liquid from the air.
- The tea fungus will grow to fill the jar as it ferments.
- Then cover the jar with the cheesecloth or a piece of organic fabric and a rubber band.
- Let it sit at room temperature for 7-12 days until the desired acidity.
- Remove the SCOBY and 1 cup of finished kombucha to begin a new brewing process, and repeat steps 1-9.
- If you also want a bubbly finished beverage, you can pour the finished kombucha into airtight jars or bottles. Then add organic juice or fresh/frozen fruit. 1 part juice/fruit equals 4 parts kombucha.
- Cover tightly and let sit another 1-2 days until carbonated.
- Store in airtight containers in the refrigerator until ready to consume.